About Jonathan Cloake

Jonathan Cloake knows a lot about cooking…

…because he was taught by the best. Born and raised in Cornwall, where his parents ran a campsite, he grew up playing with free-roaming chickens and surrounded by organic fruit and vegetables that was readily available. Jonathan learnt to prepare tasty healthy food from his mother who was a star in the kitchen and taught him to make hearty dishes, delicious cakes and pastries and wild fruit jams.
This early introduction to cooking gave him the foundation he needed to enter the competitive culinary world with confidence and he was singled out for his skills by celebrity chef Rick Stein who invited him to join his team at his internationally famous Padstow restaurant. Renowned for its’ seafood Jonathan spent four years working with Stein, who shaped and refined the methods of the young chef until he was able to make the iconic dishes served at the restaurant.

Armed with this superior knowledge, Jonathan left Padstow to work as a sous chef at Hustyns, the exclusive luxury health farm and spa in Wadebridge, North Cornwall. In this new role for the next five years, he created his own menu and organised weddings and parties in the popular property. But as he experimented and introduced more exotic dishes to the menu, he got the urge to travel so he could learn more about global cuisine. It was cooking a pot of Thai curry that finally pushed him into travelling to Asia at the age of 28 and once there he set about learning the recipes. In Thailand he took notes on the preparation of the street food – sweet pancakes, chicken skewers marinated sauces and sausages served with rice noodles before going to smaller tropical islands to work alongside Michelin Star chefs.

More recently Jonathan has been working in France and it was there in a Bistro that he met his French fiancé, Helene. Now living together in the South of Portugal, Jonathan and Helene are working together as founders of “The Farmhouse Project”, offering authentic cooking classes,pop up events and fine-dining experiences. Bringing locally sourced, ethically produced dishes that combine the freshest and tastiest ingredients to the table is what the couple do best as they follow recipes and draw inspiration from the kitchens of the world. And with his travel experience and cooking expertise Jonathan is the perfect host and teacher as you will discover.

Support by following The Farm House Project page on Facebook: https://www.facebook.com/TheFarmHouseProjectPT/
You will learn about homemade recipes, cooking tips, and get inspired with their market visits, local discoveries & much more!

Jonathan Cloake’s CV…

June 2017 – Nov 2017

Freelance Chef – London, UK
Royal Ministry of Defence College, Belgravia
Kai Corporate Event Catering, former Rick Stein Head Chef
Sanderson, 5 Star luxury boutique hotel, Oxford Street
M Restaurants, recently voted Best New Restaurant 2017

Jan 2017 – June 2017
Senior Sous Chef

Tom Aikens, Compass Group – London, UK
Based in Somerset House, responsible for overall operations
of Tom’s Kitchen restaurant. The site hosts a delicatessen,
Café, production kitchen and large banquet room.

Oct 2016 – Jan 2017 David Barnard Restaurant Group – Cornwall, UK

Apr 2015 – Sep 2015
The Port Gaverne (Awarded Two AA Rosettes)

Dec 2013 – Jun 2014
The Ship Inn The Molesworth
A group of 3 restaurants/gastro pubs, working across each
always with excellent quality.
Brigades of 5-10 chefs. Cooking for up to 160 covers per service during peak season.
Able to step in and run any section or even the entire kitchen as required.

Jan 2009 – Jul 2013 Hustyns Resort – Wadebridge, Cornwall
Senior Sous Chef
Junior Sous Chef
5 Star luxury resort consisting of a 28 luxury lodges and a 37
bedroom hotel with a brigade of 15 chefs. The 80 cover
Brasserie and 200 cover Restaurant. Head & Executive Chef in their absence,
devised daily changing menus, ordering, stock takes and dish costing. Oversaw the preparation and serving of large functions such as weddings, spa parties and events.
CHEF / KITCHEN CONSULTANT

Jan 2006 – Dec 2008 Blue Tomato Group – Rock, Cornwall
Senior Sous Chef
Sous Chef
Two sites in nearby towns, one being a 90 cover café and the other being a 90 cover fine dining restaurant. A total brigade of 10 chefs cooking high quality fresh and local produce, twisted with an Australian inspired menu.

May 2004 – May 2005 The R Bar – Padstow, Cornwall
Sous Chef Spanish inspired 80 cover tapas restaurant
Sep 2002 – May 2004 Rick Stein Restaurant Group – Padstow, Cornwall
Chef De Partie Commis Chef Front of House Assistant
Assisted in a range of different operations including the Two
AA Rosette fine dining restaurant, the Central Production
Kitchen and Bakery.
Short term and contracting roles

Feb 2016 – Sep 2016 Steak & Co – Thailand
Oct 2015 SO Sofitel – Bangkok, Thailand
5 Star Hotel welcoming the “So Amazing Chef’s Week”.
Assisted 12 Michelin star chefs from around the world.
Oct 2014 – Apr 2015 Le Blue Bay – St Laurent Du Var, France
Sous Chef
Classic French bistro, using finest Corsican products.

Jul 2014 – Sep 2014 Pendarves Inn – St Ives, Cornwall
Head Chef
Employed for the busy high season to assist the
proprietor open a new pop-up concept of Cornish farmed-food, and source local cattle and seafood.

Aug 2013 – Nov 2013 The Ship Inn – Wadebridge, Cornwall
Head Chef Opening team for this 160 cover high quality Gastro
Pub, owned by the GM from Rick Steins business.

 

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